That pie looks pretty nice. The ovens spring looks good, and it has a gentle, even leoparding. I think you’re right that it is going to take a lot of fire since you don’t have a whole lot of insulation or thermal mass. I think the “U” shaped fire is probably the right way to go.

Do you have a metal peel? You might be able to get a little more leoparding/color on top by lifting the pie up to the top of the dome for the last few seconds.

That pie looks pretty nice. The ovens spring looks good, and it has a gentle, even leoparding. I think you’re right that it is going to take a lot of fire since you don’t have a whole lot of insulation or thermal mass. I think the “U” shaped fire is probably the right way to go.

Do you have a metal peel? You might be able to get a little more leoparding/color on top by lifting the pie up to the top of the dome for the last few seconds.

How long was that dough fermented? At what temperature?

CL

Thanks Craig.No I dont have a metal peel, but I am going to get one for sure. Also a little round one for turning.The dough only fermented for around 7-8 hours and room temp. I used 0,5% fresh active yeast.

Thanks Craig.No I dont have a metal peel, but I am going to get one for sure. Also a little round one for turning.The dough only fermented for around 7-8 hours and room temp. I used 0,5% fresh active yeast.

Longer fermentation will boost your leoparding. Fight the urge to use the fridge.

Longer fermentation will boost your leoparding. Fight the urge to use the fridge.

I agree with Craig. Try .075% fresh yeast and 24 hours room temp fermentation. The pie is cooking fairly nicely, albeit with a massive amount of fire. That is due, as Craig pointed out, to the lack of insulation and the massive mouth of the oven which is allowing pretty much all the heat to escape. But even due to the poor design you got an 82 second pie, which is great.

Longer fermentation will boost your leoparding. Fight the urge to use the fridge.

One of the reasons I've been bitten by the pizza bug was stumbling upon Jeff Verasano's site a little over a year ago. He's a strong proponent of the fridge, and most of my dough has been made according to his process.

What is the primary benefit of using the room temp fermentation vs. refrigerator storage? Is it like brewing, where the 70F ales get more fruityness than a 52F lager?

One of the reasons I've been bitten by the pizza bug was stumbling upon Jeff Verasano's site a little over a year ago. He's a strong proponent of the fridge, and most of my dough has been made according to his process.

What is the primary benefit of using the room temp fermentation vs. refrigerator storage? Is it like brewing, where the 70F ales get more fruityness than a 52F lager?

In my experience the fridge just gives the dough longer to ferment without becoming overblown, thereby giving the fridge dough more time to develop stronger and yeastier flavors in the dough.